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Pancetta Pea Asparagus Farro Risotto

Aida Mollenkamp
  • 50 minutes
  • Serves 10

INGREDIENTS

4 oz

Pancetta, small

3 cups

English peas from

1

Lemon, medium

1 cup

Mint, loosely packed fresh

1 lb

Pencil-thin asparagus

2 cups

Farro, semi-pearled

1 tbsp

Olive oil plus more, extra-virgin

3

finely grated parmesan cheese about 1/2 ounce

1 tbsp

Butter, unsalted

1 cup

White wine or white vermouth, dry

4 cups

Chicken broth or water, low-sodium

2

Medium leeks halved lengthwise and sliced into half moons